Process of making a food for fish or animals, and a seasoning.



. mm STATES r grnnr orrrcn.

- TOZ ABUROSUZUTKI, OF SUNAMURA, TOKYO, JAPAN.

PROCESS OF. MAKING A FOOD FOR FISH 0R. ANIMALS, AND A SEASONING.

N0 Drawing.

' To all when it may concern:

Be' it known that I, TozABUno SUZUKI, subject-of the Empire-of Japan,residing at No: 401' J ibeishinden, Sunamura, -in the county-ofMinami-Katsushika, Province of Tokyo, and- Empire of Japan, haveinvented certain new and useful Improvements in Processes of Making aFood for Fish or Animals, and a Seasoning, of which the following is aspecification.

The present invention consists inthe process of producing a food forfish reared in hatcheries and for other animals, out of the water inwhich fish have been boiled in the kettle, as well' as out of the'liquidextractedby a press, both of these being obtained at the time of themanufacture of fish manure the water and liquid-thus obtained, and fromwhich fish-oil is first drawn off, is condensed by evaporation and thenmixed with, and absorbed by, the refuse of starch making or the choppedup substance of other vegetable fiber, which is made into powder orother suitable body after having been well dried.

This invention, further, consists in the process of producing aseasoning by means of moderately condensing water containing nutrimentobtained by boiling fresh fish or shellfish: the liquid thus obtained ismixed with dried andzground-fish or other suitable substance, speciallyprepared, which, after having been dried, is reduced to powder or othersuitable solid body.

The object of this invention is to manufacture very economicallyanourishing food for artificially hatched fish or other animals and thebest fragrant seasoning, respectively, out of the nutriment contained inthe water in which fish have been boiled and in extracted liquids whichhave been thrown away heretofore as almost waste materials, at the timeof manufacturing fish manure and out of the delicious nutriment drivenoff from fresh fish or shell fish. These liquids being absorbedrespectively into dried starch refuse and dried ground fish, arecharacterized by their convenience of transport andpreservation, beingof small solid body.

The method of carrying the invention into practice is given for exampleas fOllOWSiIIl the manufacture of herring orother fish manure as nowpractised, the fish, after boiling in a kettle, is removed and pressed,the Water in the kettle is repeatedly used for, boiling other lots offish, and the liquid Specification of Letters Patent;

Patented Jan. 6, 1 914,

ama filedJ'une 25, 1912. Serial No. 705,862.

ressedout ofthe fish, together withthe oiled water, has heretofore beenthrown away as waste material after the fish-oil has been removed.

In the process of this invention, the above mentioned water andextracted liquid, being cleared of fish-oil, is saved and transferred toa suitable apparatus and is moderately condensed by evaporation. Therefuse of corn-starch, potato-starch or sweet potatostarch, wheat orbarley bran and other materialof vegetable fiber, especially preparedfor the purpose, and carefully dried and ground, or chopped up, aremixed with the aforesaid condensed liquid, thus forming a muddyor pastysubstance, which, being dried again, is reduced to powder or othersuitable solid body. v

As stated above, the present-invention consists in utilizing the boiledWater and the extracted liquid heretofore thrown away at the time ofmanufacturing fish manure, by means ofabsorption in various kinds ofstarch refuse and other substances. It is therefore quite natural thatthe product thus obtained is rich in nutriment and is very suitable fora food for artificially hatched fish and other animals.

To manufacture a seasoning under the present invention, fresh fish orshell fish is properly reduced to fragments and is put into a kettleafter having been carefully washed and cleaned in clear water, to bethen boiled in fresh water. The nutriment contained in the same beingdrawn off and held in solution in the liquid, the remaining body istaken out of the kettle to be submitted under a suitable press or acentrifugal machine for the purpose of drawing off the juice stillcontained, the juice thus obtained being mixed with the liquid in thekettle. This being repeated several times, the liquid becomes more andmore condensed and is then transferred to another vessel, to eliminateby suitable means all fatty and other dirty material consisting ofinsoluble, inorganic substances. Being thus clarified enough,

the liquid is then submitted to asuitable distilling apparatus to bemade suitably condensed, and when so condensed provides a liquorconsisting of a clarified exudation of cooked fish adapted for receivinga food base. This being done, the aforesaid condensed liquid orclarified exudation is mixed with dried ground fish or other suitablesubstance specially prepared, to be made into a muddy or pasty body,which, being again dried, is reduced to powder or other suitable solidbody. The above describes the complete process herein invented. Thus,the product obtained by the process of the present invention is pure andfragrant, being rich in nutriment a characteristic quality for aseasoning. The further advantage of this process is that fish or shellfish once boiled, can be dried and utilized as fish manure. In short, asalready mentioned above, by this process the nutriment contained in fishor shell fish is driven off and dissolved in boiling water and thenabsorbed into suitable substance according to the desired use. Thereforeits .products, a food for animals and a seasoning, are not onlynutritious and very convenient for transport and preservation, but alsoare manufactured very economically. 7

The term fish is employed in the appended claims in its broadest senseincluding crustacia. I

Having now particularly described and ascertained the nature of my saidinvention and in what manner the same is'to be performed, I declare thatwhat I claim is:

1. The process of making a food product comprising mixing juiceextracted from cooked fish with a food base and desiccating the mixture.

2. The process of making a food product 1 comprising clarifying juiceextracted from cooked fish and then mixing the juice with a food base.

The process of making a food product comprising cooking fish,subsequently expressing the juice therefrom, and mixing the expressedjuice with a food base.

4. Theprocess of making a food product comprising boiling fish,subsequently expressing the juice therefrom, and then mixing theexpressed juice with a food base.

5. The process of making a food product comprising removing thefi'sh oilfrom water in which fish has been boiled and from liquid fish fertilizerand then mixin the combined water and liquid with a food ase.

6. The process of making a food product comprising removing the fish oilfrom water in which fish has been boiled, and mixing the water with afood base.

7. The process of making a food product comprising removing the fish oilfrom water in which fish has been boiled, mixing a food base with saidwater, drying the mixture, and subsequently comminuting the same.

8. The process of making a food product comprising boiling fish,subsequently expressing juice from the boiled fish, mixing the juice andliquor in which the fish was boiled, removing the fish oil from themixture, and mixing a food base with said mixture.

9. The process of making a food product comprising boiling fish,subsequently ex- .expressed from fish in the preparation of pressingjuice from the boiled fish, mixing from cooked fish with a food base anddesiceating the compound.

In testimony whereof I afiix my signature in presence of two witnesses.

TOZABURO SUZUKI. Witnesses:

S. I'ro, Y. FUKUKITA.

